Ingredients for Mile High Lemon Pie
- Deep Dish Pie Shell
- Unflavored Gelatin
- Granulated Sugar
- 1/4 teaspoon salt
- Fresh Lemon Juice
- Lemon, Zest Of
- Eggs
- 1/4 cup water
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How to Make Mile High Lemon Pie
- Bake a 9-inch refrigerated pie crust according to package directions.
- In a medium saucepan, combine 1 envelope (1 tablespoon) unflavored gelatin, 1 cup granulated sugar, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 4 large egg yolks, 1 cup fresh lemon juice, and 1/4 cup water.
- Gradually whisk the egg yolk mixture into the gelatin mixture.
- Cook over medium heat, stirring constantly, until the mixture just begins to boil and the gelatin is completely dissolved. This should take about 2-3 minutes.
- Remove from heat and stir in 1 tablespoon lemon zest.
- Pour the mixture into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until partially set (about 2-3 hours), stirring occasionally.
- In a clean, dry mixing bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1/2 cup granulated sugar, continuing to beat until stiff, glossy peaks form and the sugar is completely dissolved.
- Gently fold the meringue into the partially set lemon filling until evenly combined.
- Pour the mixture into the baked pie shell.
- Refrigerate for at least 4 hours, or preferably overnight, until the pie is completely firm.
- Cut into slices and serve. For an extra touch of decadence, top with whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
124g
Fat
9g
Carbs
12g
